This green almond chicken recipe is a simplified version of a very complicated, but tasty dish our son cooked for us a while ago.
Because my family liked it so much, I set about developing a version that I could cook without having to source a bunch of fresh ingredients that I wouldn't use elsewhere.
What I finally arrived at is tasty and simple enough to cook (no, it's not just "sling it all in one saucepan" like most of my recipes). Even better, the ingredients are easily available at any grocery store.
Ingredients
Place paste ingredients in a blender
Blend
Poach the chicken in stock, then put to one side
Fry the blended paste
Add the chicken, stock and paste and cook
Serve
Serve on rice if you prefer
Serves 2 Adults and 2 Children
with plenty of leftovers
1kg Chicken - cut into serving pieces
400ml Chicken Stock
1 Onion - chopped
2 Garlic Cloves - chopped
30g Fresh Coriander
2 Green Pepper
1/2 tsp Chilli Flakes
100g Ground Almonds
25g Butter / Coconut Oil
Salt
Poach Chicken in stock for 45 minutes
Drain the stock and set aside
Blend Onion, garlic, coriander, peppers chilli and almonds (as coarse of one as you like, both work).
Heat the butter in the pan, cook almond mixture for 3-4 minutes, stirring all the time
Add back the chicken
Make the stock up to 400ml and add to the mix
Mix gently and simmer long enough to blend the flavours and heat the chicken through properly.
Add salt to taste
Serve with rice, garnished with fresh coriander.
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